POT PIE WITH LEFTOVER POT ROAST AND VEGETABLES
The next time you make a pot roast, put your leftover meat, vegetables, and cooking liquid to good use and whip up this delicious pot pie for dinner the next night.
Provided by Valerie
Categories Main Dishes Beef Pot Roast Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place one pie crust into a pie pan and press into place; prick bottom and sides with a fork. Set the second pie crust aside.
- Bake pie crust in the preheated oven for 3 to 5 minutes; it will still be pliable so you can seal it with the top crust later. Remove from the oven and lower temperature to 375 degrees F (190 degrees C).
- Melt butter in a large pan over medium heat. Whisk in flour to make a roux; cook and whisk until golden, 3 to 4 minutes. Whisk in beef broth; continue to cook, whisking constantly, until thickened, 3 to 5 minutes. Add hot pepper sauce, salt, and pepper.
- Stir in shredded pot roast, potatoes, carrots, onions, peas, and corn. Pour into the partially baked pie crust and cover with the remaining pie crust. Fold the edges of the top crust under the bottom crust and press edges together to seal. Cut 3 to 4 slits in the top crust to allow steam to escape.
- Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.
Nutrition Facts : Calories 496.6 calories, Carbohydrate 30.7 g, Cholesterol 63.5 mg, Fat 33.1 g, Fiber 3.1 g, Protein 18.7 g, SaturatedFat 12.2 g, Sodium 613.5 mg, Sugar 2.1 g
LEFTOVER BEEF & TATER POT PIE
This is great for using up leftovers. It is easy & quick to prepare. Use left over veggies in it too if you have them - Use your imagination. This was originally a Campbell Soup recipe Tweeked a few times by me. Just came across it in a drawer I haven't made it for a while. Hope you enjoy it Good served with a green salad
Provided by Bergy
Categories Savory Pies
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Lightly grease a 9" pie plate and place the beef, potatoes& veggies in it, mix them so they are evenly distributed.
- Mix the soup, garlic, pepper, worchestershire& thyme&.
- pour over the beef mixture.
- Place the pie crust over top, pinch the crust around the edges cut 2 slits in the top& bake in 400F oven for 35 minutes or until the crust is golden and it is heated through.
Nutrition Facts : Calories 1162.9, Fat 99.7, SaturatedFat 38.1, Cholesterol 111.9, Sodium 823.9, Carbohydrate 50.2, Fiber 6.7, Sugar 2.1, Protein 17.5
LEFTOVER BEEF POT PIE
I have been working on this recipe for a while to try something different. Of course you can add or subtract ingredients to make it your own. It's so easy to do. This is made with leftover pot roast, so the meat is already tender. It great to pop in the oven on a busy day....
Provided by Linda Griffith
Categories Savory Pies
Time 45m
Number Of Ingredients 9
Steps:
- 1. fit first crust into a casserole dish. Preheat oven to 400 degrees. Mix the Italian Seasoning package into one of the cans of gravy. In a mixing bowl, combine all of the ingredients except for the cheese. Mix well...Pour into the pie crust. Sprinkle the cheese over the entire top. Top the the second pie crust and poke holes with a fork a couple of times for steam to escape. Place in oven and cook for about 30 minutes or until crust is brown. I usually baste the top with butter when it just begins to brown. It will give it a nice golden color. If I have leftover potatoes and carrots in my roast, I toss them in there too.
- 2. This is another idea that I use. When I make beef stew, if I have leftovers, I add a Tablespoon of flour to the beef stew and put it into a crust and top with cheddar cheese. That's all I do to it, because the gravy and vegetables are already in it...
- 3. You can make a Tuna pot pie by draining a large can of Albacore tuna and flaking it. Add 3 cans of cream of mushroom soup and two cans of well drained Veg-All and top with grated Parmesan cheese.
BEEF STEW SKILLET PIE
Puff pastry makes a pretty topping for this homey skillet potpie. -Josh Rink, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large resealable container, combine 3 tablespoons flour, salt and pepper. Add beef in batches; shake to coat. Invert a 10-in. cast-iron or other ovenproof skillet onto parchment; trace circle around pan 1/4 in. larger than rim. Cut out circle and set aside. In same skillet, saute beef in oil until browned. Add onion and garlic; cook and stir until onion is tender. Add wine, stirring to loosen browned bits., Combine 1-1/2 cups broth, tomato paste, Italian seasoning and basil; stir into skillet. Add bay leaf. Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 45 minutes. Add potatoes and carrots; cook until vegetables are tender, 20-25 minutes longer., Meanwhile, roll out puff pastry to fit skillet, using parchment circle as a guide; cut venting slits in pastry. Keep chilled until ready to use. , Combine the remaining flour and broth until smooth; gradually stir into skillet. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Discard bay leaf. Stir in peas and parsley. , Brush beaten egg around edge of skillet to help pastry adhere; carefully place pastry over filling. Using a fork, press pastry firmly onto rim of pan; brush with egg. Bake pie at 425° until pastry is dark golden brown, 30-35 minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 473 calories, Fat 19g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 1088mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 6g fiber), Protein 25g protein.
MEXICAN BEEF TATER TOT™ PIE
Get your Mexican fix with this beefy, cheesy tot-topped pie.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray 9-inch pie plate with cooking spray.
- In 12-inch nonstick skillet, cook beef, bell pepper and onion over medium-high heat 8 to 10 minutes or until beef is browned and vegetables are softened; drain. Wipe out skillet. Return beef mixture to pan; add taco seasoning mix and water. Cook and stir over medium-high heat 1 to 2 minutes or until well mixed. Remove from heat. Cool 2 minutes.
- Meanwhile, in large bowl, mix milk and egg. Stir in cheese. Stir beef mixture into egg mixture, then pour into pie plate. Spread evenly.
- Top beef mixture with Tater Tots™. Bake 37 to 39 minutes or until mixture is set and Tater Tots™ are browned. Cool 10 minutes. Top with fresh toppings, as desired.
Nutrition Facts : Calories 340, Carbohydrate 18 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 3 g, TransFat 1/2 g
GOOD OLD MEAT PIE
A great deep dish meat pie made with potatoes, carrots and peas in a rich gravy. Lamb chicken or pork can be used in place of beef. A great recipe for leftover meat!
Provided by Dan Poplawski
Categories Main Dish Recipes Savory Pie Recipes Meat Pie Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
- Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
- Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.
Nutrition Facts : Calories 757.1 calories, Carbohydrate 47.1 g, Cholesterol 94.6 mg, Fat 46.6 g, Fiber 5.6 g, Protein 36.2 g, SaturatedFat 14.4 g, Sodium 697.1 mg, Sugar 4.4 g
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5/5 (6)Category Main DishesServings 8Total Time 1 hr
- Preheat oven to 425 F. Prepare the pie dough and line the bottom of the pie plate with the bottom crust.
- In a large bowl, mix together the beef, potatoes, carrots, peas, gravy, Worcestershire sauce and salt and pepper. Gently fill the crust with the mixture and top with the second crust. Crimp the edges and brush with a beaten egg, if desired.
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